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A Trio of Bruschetta: Tomatoes, peaches, prosciutto and more

Have an easy, rustic summer dinner of grilled bread topped with seasonal produce.

A classic Italian antipasto, bruschetta, is all about the grilled bread. In hopes of salvaging stale bread, bruschetta was first created using a baguette or a rustic loaf, brushed with olive oil and grilled to a light golden color and crisp edges.

Fresh tomato is one of the most common toppings, but there are endless pairings that can be piled high on grilled bread. And with summer’s bounty of fruits, vegetables, cured meats and cheeses, it is easy to create a trio of bruschetta for your next brunch, lunch or dinner.

Kristen Massad of Dallas, a pastry chef and graduate of the French Culinary Institute in New York, blogs at joyoliver.com.

Peach Caprese Bruschetta, Classic Tomato Bruschetta and Pea and Prosciutto Bruschetta
Peach Caprese Bruschetta, Classic Tomato Bruschetta and Pea and Prosciutto Bruschetta

Classic Tomato Bruschetta

2 cups ripe fresh tomatoes, diced

1 clove garlic, minced

3 tablespoons plus 1/4 cup olive oil, divided use

1/2 teaspoon balsamic vinegar

4-6 fresh basil leaves, chopped, plus more for garnish

1/2 teaspoon dried oregano

1/2 teaspoon salt

1 baguette

Balsamic reduction, for garnish

In a medium bowl, combine the diced tomatoes, minced garlic, 3 tablespoons olive oil, balsamic vinegar, fresh basil, oregano and salt. Allow the tomatoes to marinate for 30 minutes.

Slice the baguette into 1/4-inch-thick pieces. Heat a griddle or grill to medium high heat, brush both sides of the bread with olive oil and toast until lightly golden.

Place the grilled crostini on a serving platter.

Drain the extra juice from the marinated tomatoes and then top the crostini with tomatoes.

Drizzle with a balsamic reduction and sprinkle with chopped basil.

Serve immediately and enjoy.

Makes 8-10 servings.

Pea and Prosciutto Bruschetta
Pea and Prosciutto Bruschetta

Sweet Pea and Prosciutto Bruschetta

1 1/2 cups fresh shelled green peas

2 tablespoons plus 1/4 cup olive oil, divided use

1 tablespoon lemon zest

1/4 teaspoon salt

1 cup ricotta cheese

3 ounces prosciutto

1 baguette

Fresh mint, for garnish

Bring a small saucepan of water to a boil. Add the shelled green peas to the boiling water and allow them to cook for approximately 2-3 minutes (until they start to float and they are tender to eat). Remove the peas from the boiling water, immerse them in a bowl of ice to stop the cooking process, and then strain the peas into a small bowl.

Combine the cooked peas, 2 tablespoons olive oil, lemon zest and salt. Allow the peas to marinate for 30 minutes.

Slice the baguette into 1/4-inch-thick pieces. Heat a griddle or grill to medium high heat, brush both sides of the bread with 1/4 cup olive oil and toast until lightly golden.

Place the grilled crostini on a serving platter.

Spread ricotta cheese to cover each piece of baguette and top with the sweet pea salad and a small piece of prosciutto.

Garnish each bruschetta with a fresh mint sprig.

Serve immediately and enjoy.

Makes 8-10 servings.

Peach Caprese Bruschetta
Peach Caprese Bruschetta

Peach Caprese Bruschetta

1 baguette

1/4 cup olive oil

1 tablespoon sea salt

16 ounces fresh mozzarella, thinly sliced

3 fresh peaches, medium ripe, pitted and thinly sliced

Balsamic reduction, for topping

Fresh thyme leaves, for topping

Slice the baguette into 1/4-inch thick pieces. Heat a griddle or grill to medium-high, brush both sides of the bread with olive oil, lightly sprinkle with sea salt and toast until lightly golden.

Place the grilled crostini on a serving platter.

Place on slice of mozzarella on each crostini, top with two thin peach slices, drizzle with balsamic reduction and garnish with a fresh thyme sprig.

Serve immediately and enjoy.

Makes 8-10 servings.

Kristen Massad

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